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Reese’s Chocolate Cupcakes with Peanut Butter Frosting

Matt and I, along with our friends Angie and Ryan coach 2 soccer teams. One is for our youngest daughters: Bear and other Bear (they are friends but could pass as twins!). The other team, U16, is for the oldest 2, my Sunshine and their “Sky” (not his real name but neither is Sunshine’s!) Not wanting to play favorite here, but all four adults have to admit that the U16 team is a much more fun team to coach. The kids are older, more mature but overall so fun to be around. I laugh every time I am around them! The other team isn’t “bad”, it is just that they are younger, less mature and don’t listen to any directions or coaching we try to implement!

This Saturday both teams are playing at the same time….which means Angie and I will be coaching our U16 team…truth be told, we told Ryan to coach the younger team while Matt is at Firehouse. In order to make the team prefer Angie and I over Matt and Ryan, I decided to make them cupcakes…yes, I realize this is completely unfair. As a “nice” gesture I will have 2 cupcakes saved for the two Bears 😉

This recipe is inspired…loosely based on…adapted from…(get the idea?) Better Homes and Garden cookbook recipe for Chocolate cake. Found: here

note to self: asking your 13 year old daughter to unwrap and chop the Reese’s might result in “missing” pieces 🙂

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.

Combine your milk and your coffee in a measuring cup. Set aside.

Add flour mixture and milk mixture alternately to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Using a wooden spoon or spatula fold in your chopped Reese’s cups. Spread batter evenly into the prepared pans.

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Note on filling regular-sized cupcake cups: use an ice cream scoop. I have a standard-size scoop that I use to fill the cups with batter. It works like a charm because it’s less mess AND the cups have the same amount of filling. Also, I do the same thing with my mini-cupcakes only I use a much smaller scooper. Less mess and consistency = can’t go wrong!

Have a wonderful Friday, enjoy your weekend, and eat a cupcake for me!

Mocha Reese’s cupcakes and Ina’s Peanut Butter frosting… you temptress, you. 😉 I can’t help but think those soccer teams THRIVE under your leadership! A friend told me the other day about watching her 4-year-old granddaughter’s soccer match… there was a field of flowers next to the soccer field and her granddaughter stopped to pick flowers every time she got near them (the WHOLE TEAM DID after the little “trend setter” began…) The coach just grinned and encouraged them to get back into the game. Three cheers for great coaching… and cupcakes!

Okay. I confess. I’ve been trying really really hard to ignore this post. I cannot, alas, even though it is totally devilish! Oh my! What’s to become of me do you suppose? WOE IS ME!!!!!!!!!!!!!! Luv ya Isabelle! xoxoxo

I am a nursing supervisor at a busy outpatient oncology unit. I love to bake, (although quite a novice at 47 years of age) It relaxes me and gives me that instant gratification. (: I made these cupcakes last night and took them to work today. They were a huge hit!! I made them “mini” sized because they went further. I bake and bring goodies in on an average of twice a week. I LOVE your blog!!

Holy smokes; these look incredibly delicious. My husbands birthday is coming up next Saturday and this may be the perfect addition to the dinner I’m making for him! Thanks for sharing.
– Shannon @ Crumb Cake Creations

The coffee flavor is not that strong Shelby it really is there to enhance the chocolate flavor. If coffee is something he strongly dislike or even hates I would omit it from the recipe, simply add more milk. 🙂 Hope that helps